Desserts and Salads Part 23

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+Minced Ham Sandwiches.+-- Put cooked ham through meat machine and to one cup of ham add cup mayonnaise spread between thin pieces of wheat bread cut in diagonal shapes and put a little of the mixture in the center of each sandwich.

+Fruit Sandwich.+-- Cook cup dates and cup figs in water five minutes; drain, chop fine, mix with cup apple or currant jelly and cup of chopped walnuts or pecans. Cut graham bread into round and heart shapes and put mixture between and decorate top with a little of the mixture.

+Toasted Cheese Roll.+-- Sprinkle grated cheese on thin slices of wheat bread that has been b.u.t.tered, sprinkle a little paprika over it and toast until cheese is melted, holding cheese side to the flame. Then roll quickly, hold together with a toothpick and toast the outside.

+Cheese b.a.l.l.s.+-- Grate one-third of a cup of American cheese, add the beaten whites of one egg to it and a little paprika, drop by teaspoonfuls into bread crumbs and then fry in hot fat a minute till brown; nice served with fish or salad.

+Horn of Plenty Salad.+-- Cut pineapple from top lengthwise cutting across the bottom, remove the fruit of pineapple, cutting it in small pieces, careful not to break the skin; add one pint of fine cut peeled apples, one pint of fine cut celery, cup of walnut meats broken, mix with 1 cup of fine mayonnaise, arrange the pineapple on a platter the green top up and fix it to look like a horn of plenty; fill in the salad, pour over one cup of fine mayonnaise, spread it smooth with a knife, decorate with celery tops, candied cherries and chopped pistachio nuts.

+Grape Fruit Salad.+-- Cut three grape fruit and three oranges in half and take out the pieces, add one pint fine cut celery, four tablespoons fine mayonnaise and put back in the grape fruit sh.e.l.ls that have been cleaned out and scalloped. Mask with mayonnaise and garnish with pieces of grape fruit and orange and celery leaves, sprinkle finely chopped pistachio nuts over all.

+Waldorf Salad.+-- Peel, core and cut fine, four apples, add one pint finely cut celery to it and mix two tablespoonfuls broken English walnuts previously boiled in salted water, add four tablespoonfuls fine mayonnaise and mix well, pile on a platter and mask with mayonnaise, garnish with pieces of red apple, celery leaves and walnuts.

+Pear farcis fromage a la Rocquefort.+-- Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.

+Russian Dressing.+-- Put 2 yolks of eggs in a bowl, set the bowl in cracked ice or cold water, add to the yolks teaspoonful dry mustard, add cup of salad oil, in small portions till absorbed by the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and 1 tablespoonful whipped cream.

+Green Pepper farcis fromage a la Cream.+-- Have a washed green pepper scooped out so the seeds are all removed. Mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.

When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.